Ravioles au beurre d’escargots

Besides fishing trips, as a boy I used to accompany my grandfather on his night-time hunts for snails. We would take torches and head out to the undergrowth to root around for the petit gris – the south-west’s indigenous variety. Often my grandmother would send me home with a parcel of our prize and then my mother would cook them either with white wine, tomatoes, lots of garlic and Bayonne ham, or in the more classic way, with a savoury garlic butter.

This recipe is a modern twist o